Greek Salad
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Greek salad is a plate of raw summer vegetables dressed with little more than olive oil and salt, so each ingredient has to be good. Ripe red tomatoes give the juice that pools at the bottom of the bowl, while olives and feta add salt and tang. Serve the feta as a whole slice on top rather than crumbled, and finish with oregano and more olive oil.
Instructions
Chop the tomatoes, slice the cucumber into rounds, cut the onions into half-moons and the green peppers into small pieces. Put them in a deep bowl with the Greek olives.
Pour over enough olive oil and vinegar or lemon juice to coat the vegetables, then add salt to taste. Toss everything together for about half a minute, until the vegetables are evenly dressed.
Set a slice of feta on top of the salad and finish it with a splash of olive oil.
If you like, add a sprig of oregano on top before serving.
Make it personal.
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